Fresh Tomato Lasagna

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By: Andrew Chase

This really is lasagna in a flash, and relies on the stand-out beauty and flavour of fresh, fully ripened local field tomatoes.

Ingredients

3 lbs (1.5 kg) ripe tomatoes

1 lb (500 g) ricotta cheese, drained

3/4 cups (175 mL) grated Parmesan cheese

1 egg, beaten

1/2 tsp (2 mL) (approx) salt

Pinch each black pepper and nutmeg

1/3 cup (75 mL) (approx) extra-virgin olive oil

9 or 12 oven-ready lasagna noodles

3 cloves garlic, minced

1/2 cup (125 mL) coarsely chopped fresh basil

1/2 cup (125 mL) shredded mozzarella cheese

2 tbsp (30 mL) white wine, or 2 tbsp/30 mL water and 1 tsp/5 mL lemon juice

Preparation

Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1 cm thick slices.

Stir together ricotta and Parmesan cheeses, egg, pinch of the salt, and pepper and nutmeg.

Spread about one-quarter of the oil on bottom of 13- x 9-inch/3 L baking dish. Lay 3 or 4 noodles in single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of the salt, half of the garlic and half of the basil; drizzle with about one-third of the remaining oil and spread half of the ricotta mixture on top.

Repeat once with noodles, tomato slices, salt, garlic, basil, oil and ricotta mixture. Top with remaining noodles, tomato slices and oil; sprinkle with pepper to taste and mozzarella cheese, then drizzle wine over top. Cover with foil pierced with several vents.

Bake in 400F/200C oven until tomatoes are roasted and noodles are tender, about 1 hour. If there is more than about 1/4 cup/60 mL liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup/60 mL, about 5 minutes. Let stand for 5 minutes before serving.

Makes 8 servings.

Serving(s): 8

Nutritional Information
Per each of 8 servings: about
Calories	383
Protein	17 g
Fat (total)	22 g
Sat. Fat	9 g
Carbohydrate	29 g
Fibre	3 g
Cholesterol	66 mg
Sodium	377 mg
Calcium	26 % RDI
Iron	9 % RDI
Vitamin A	24 % RDI
Vitamin C	32 % RDI
Folate	15 % RDI

Also in this menu:

7 farm fresh recipes

Source

Homemakers Magazine: September 2008

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